Slow Cooker Honey Garlic Glazed Beef Brisket
Tender beef brisket slow-cooked to perfection with a rich honey garlic glaze. This American classic dinner features a sweet and savory sauce that enhances the smoky flavor of the brisket, making it perfect for family meals.
Ingredients
Check ingredients as you go.
- Brisket
- Seasoning
- Cooking
- Sauce
- Thickener
- Garnish
Let’s make it
Preparation
Trim excess fat from the beef brisket and pat dry. Season all sides evenly with 1 teaspoon salt and 0.5 teaspoon black pepper.
Cooking
Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side. Transfer the brisket to the slow cooker.
Sauce Preparation
In a bowl, combine minced garlic, honey, soy sauce, apple cider vinegar, water, remaining salt (1 teaspoon) and black pepper (0.5 teaspoon). Mix well to form the glaze.
Slow Cooking
Pour the honey garlic sauce over the brisket in the slow cooker. Cover and cook on low for 8 hours or until brisket is tender and easily shredded with a fork.
Finishing
Once cooked, remove the brisket and tent with foil to rest. Pour the cooking liquid into a saucepan and simmer over medium heat.
Sauce Thickening
Mix cornstarch with 2 tablespoons of cold water to make a slurry. Gradually whisk the slurry into the simmering sauce, stirring until the sauce thickens, about 3-5 minutes.
Serving
Slice the rested brisket against the grain. Serve drizzled with the thickened honey garlic glaze and garnish with fresh thyme sprigs if desired.
Tips & notes
For extra flavor, marinate the brisket in the honey garlic sauce for 2 hours before cooking. Use a meat thermometer to check for doneness; the internal temperature should reach about 195°F for optimal tenderness.
Saving it for later
Refrigerate leftover brisket in an airtight container within 2 hours of cooking. It will keep well for up to 4 days. Sauce can be stored separately to preserve texture.
Reheating
Reheat slices gently in a skillet over low heat or in the oven at 275°F (135°C), covered with foil to retain moisture. Add a splash of water or broth if needed to keep the meat tender.
